Preparation:
This is my version of a chile beer damper (Australian beer bread) recipe that originally appeared in the March/April 1994 issue of Chile Pepper Magazine. The smoke-roasted garlic and onion powder are my additions; also, I significantly upped the chile pepper content to suit my tastes.
Preheat your oven to 350F. [Note: you can also do this in a cast iron pot or oven over coals in your smoker or grill--in fact, that would lend authenticity to the end results].
Mix all ingredients together thoroughly. Put into a greased pan or pot and smooth the top. Bake for one hour, or until golden brown. Remove from heat and let cool before serving. |
